Raspberry & Vanilla Custard Tart

Step 1: Make the Pastry

Place the flour, icing sugar and salt into a large bowl.
Add the cold diced butter.
Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg and mix until a dough forms.
Bring the dough together into a ball without overworking it.
Flatten into a disc, wrap in cling film and refrigerate for 30 minutes.

Step 2: Prepare the Tart Case

Preheat the oven to 190°C (170°C fan).
Lightly flour a work surface.
Roll the pastry out to approximately 3mm thickness.
Line the tart tin with the pastry.
Press gently into the corners and trim away any excess.
Prick the base lightly with a fork.
Line with baking parchment and fill with baking beans.

Step 3: Blind Bake

Bake for 15 minutes.
Remove the baking parchment and beans.
Return the tart shell to the oven for a further 5 minutes until lightly golden.
Remove from the oven and allow to cool completely.

Step 4: Make the Vanilla Custard

Pour the milk into a saucepan.
Stir in the vanilla extract.
Heat gently until just below boiling point.
In a bowl, whisk together the egg yolks, caster sugar and cornflour until smooth.
Slowly pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan.
Cook over a medium heat, whisking constantly, until thick and smooth.
Remove from the heat and stir in the butter until fully incorporated.
Transfer the custard to a bowl.
Cover the surface with cling film to prevent a skin forming.
Allow to cool completely.

Step 5: Assemble the Tart

Spoon the cooled vanilla custard into the cooled tart shell.
Spread evenly using a spatula.
Arrange the fresh raspberries over the custard, covering the entire surface.
Press the raspberries gently into the custard so they remain secure.

Step 6: Make the Glaze

Place the raspberry jam and 1tbsp water into a small saucepan.
Heat gently until smooth.
If desired, strain through a fine sieve for a smoother finish.

Step 7: Glaze the Tart

Using a pastry brush, lightly brush the raspberries with the warm glaze.
This gives the fruit a beautiful shine and helps keep it fresh.

Step 8: Chill and Serve

Refrigerate the tart for at least 1 hour before serving.
Remove from the refrigerator 10 minutes before slicing.
Slice and serve chilled.
Serving Suggestions
Serve with whipped cream.
Serve with crème fraîche.
Garnish with a few fresh mint leaves.
Dust lightly with icing sugar just before serving.

The tart will keep in the refrigerator for up to 2 days and is best enjoyed well chilled.

Preparation time: 45 minutes
Chilling time: 30 minutes
Baking time: 35-40 minutes